Sushi is impressive to serve and not nearly as scary as it seems to make. Our recipe doesn’t involve raw fish making it a super easy seafood recipe. If you want to use raw fish speak to your fishmonger about getting it sushi grade. What’s great about this recipe is it’s so adaptable why not try adding avocado or using smoked mackerel!
We’ll let you into a little cheat, we used this sushi making kit which is great if you don’t have an Asian supermarket nearby or want to bulk buy some of the ingredients.
- 30 minutes (including boiling and cooling sushi rice)
- Bamboo rolling mat (don’t worry it comes in the pack)
Ingredients: (makes around 32 pieces)
For the rolls:
- 4 sheets nori
- 300g sushi rice
- 40ml rice vinegar
- 2 slices of smoked salmon cut into strips
- 3 tbsp of fresh crab meat
- 6 cooked king prawns (cut into chunks)
- 1/2 cucumber cut into thick strips
- Pickled ginger (to taste)
- 1 tsp wasabi paste (or more if you like spicy sushi)
- Soy sauce
Tip: If you find the rice too sticky to get from the bowl to your wrap wet your fingers.
- Wash your sushi rice at least five times. To do this add cold water to your rice in the saucepan, stir it around with your hands and make sure you’re really mixing it up. Pour the water out and repeat until the water in the pan is clear rather than cloudy.
- Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the rice wine vinegar and leave to cool. When the rice is cool you’re ready to begin assembling.
- Place 1 nori sheet on the bamboo mat.
- Spread 1/4 of the rice in a thin even layer on the nori sheet. Leave 1cm free at the top and bottom, so that the roll can be closed later.
- Place half of the strips of salmon and 2/3 strips of cucumber on top of the rice in the middle.
- Carefully and evenly roll up the nori with the help of the bamboo mat by applying light pressure away from your body. Check out the picture below for a little help.
- Sprinkle one end of the nori sheet with a few drops of water; then place the other end on top and close the roll tightly.
- Now repeat with your other ingredients and combinations. Our recipes use salmon, crab, prawn and salmon and prawn.
- You can now either chill the rolls for later or using a serrated knife, cut each roll into 8 rounds. Wet the knife between slices to stop the rice from sticking.
- Serve with pickled ginger, soy and wasabi.